Flat-iron chicken with green sauce

1 hour 15 minutes

serves 4

Easy

This method of quick-cooking a chicken is very popular in the US, where it’s also called ‘brick chicken’ as a foil-wrapped brick is often used as the weight. Serve with our homemade green sauce and some warm crusty bread to soak up all those delicious juices

Method

Step 1

To butterfly the chicken, put it breast-side down, then use strong kitchen scissors or shears to cut down either side of the backbone. Discard or freeze the bone to use for stock later. Turn the chicken so it’s breast-side up, then press down on the breast bone to flatten it.

Step 2

Heat the oven to 220C/fan 200C/gas 7. Rub the chicken all over with olive oil and season really well. Heat a heavy, ovenproof frying pan large enough to fit the flattened chicken and add a little oil. Put the chicken in breast-side down and cook for 5 minutes. Add the garlic and rosemary to the pan.

Step 3

Put another heavy pan on top of the chicken to weigh it down, then put everything in the oven.

Step 4

Roast for 45 minutes, then take the chicken out to rest under foil for 15 minutes. Put the pan with the roasting juices over a medium heat and stir in the beans until warmed through.

Step 5

To make the green sauce, put all the ingredients in a small food processor or blender and briefly whizz. Add a splash of water to loosen it and season well.

Step 6

Carve the chicken and serve with the beans, sauce and some warm crusty bread.